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Bakewell tart

Bakewell tart with two slices cut out

Bakewell tart

Name: Bakewell tart
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 250g plain flour plus extra for rolling out; ¼ tsp fine sea salt; 2 tbsp icing sugar; 140g cold butter cubed; 2 egg yolks beaten; cream or custard to serve (optional); 100g salted butter softened; 100g caster sugar; 150g ground almonds; 1 tsp almond extract; 2 medium eggs beaten; 3 tbsp raspberry jam; 50g flaked almonds; 80g icing sugar

Esther Clark

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Serves 8

Easy

Prep: 25 mins

Cook: 55 mins

plus chilling

A star rating of 3.4 out of 5.76 ratingsRate

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Who doesn’t love a bakewell tart packed with raspberries and almonds? Serve the classic English dessert with a dollop of cream or warm custard

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g plain flour

plus extra for rolling out
¼ tsp fine sea salt
2 tbsp icing sugar
140g cold butter

cubed
2 egg yolks

beaten
cream or custard

to serve (optional)

For the filling

100g salted butter

softened
100g caster sugar
150g ground almonds
1 tsp almond extract
2 medium eggs

beaten
3 tbsp raspberry jam
50g flaked almonds
80g icing sugar

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Nutrition: Per serving

kcal572
fat35g
saturates17g
carbs55g
sugars31g
fibre1g
protein9g
salt0.77g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. To make the pastry, put the flour in a food processor along with the salt and icing sugar. Blitz to combine. Add the butter and pulse in short bursts until it's the texture of fine breadcrumbs. Mix 4 tbsp cold water with the beaten eggs and drizzle into the mixture, then quickly pulse to combine. Tip out the crumbly mixture onto a work surface, then form into a puck, cover and chill for 30 mins.
step 2

Roll the pastry out on a lightly floured surface to around 25cm, and to the thickness of a £1 coin. Line a 20cm fluted tart tin with the pastry, leaving the pastry to overhang. Add a large disc of baking parchment big enough to cover the edges, and some baking beans to weigh it down (use dried rice or lentils if you don’t have baking beans). Bake for 15 mins, then remove the parchment and beans and bake for a further 7-10 mins or until the bottom is evenly cooked. Trim off any overhanging pastry with a serrated knife.
step 3

For the filling, beat the butter and sugar until combined. Add the ground almonds, almond extract and eggs and beat for a further minute. Spread the jam over the pastry, then top with the almond filling. Scatter over the flaked almonds and bake for 25-30 mins until golden and firm. Leave to cool in the tin (or eat warm at this stage and leave out step 4).
step 4

Mix together the icing sugar and 1-2 tsp water and drizzle over the tart. Slice and serve with cream or custard, if you like.

RECIPE TIPS

HOW TO MAKE GREAT PASTRY

The key to a buttery, short pastry is having very cold ingredients, make sure your butter is straight from the fridge and that your water is ice cold. Pour some water in to a jug with some ice cubes before measuring out.

Recipe from Good Food magazine, May 2020

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A star rating of 3.4 out of 5.76 ratings

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